Flavors of Korea: Kimchi Gimjang and Bossam
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
One jar of kimchi is packed with delicious probiotics, but is also a great labor of love. Share that labor with your fellow classmates and your instructor, Elise, at a gimjang (김장) gathering to make a giant batch of kimchi! In traditional gimjang (김장) style, we will also create a feast of banchan (반찬 - Korean side dishes), and deliciously simmered pork belly wraps to complement your freshly made kimchi. Class will culminate with a family-style dinner where we will all celebrate the evening’s hard work!
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Collaborative kimchi making! Everyone can leave with a jar of kimchi (the recipe contains shrimp, but can be made without upon request).
Bossam (보쌈): Boiled pork belly wraps with:
Pickled cabbage
Doenjang (된장) ssam sauce - fermented soybean paste
Kimchi salad
Assorted banchan:
Quick pickled daikon
Buchujeon (부추전) - Garlic chive pancake
Japjae (맛있) - Sweet potato glass noodles with vegetables and mushrooms
Served with steamed rice
Born and raised in Colorado, Elise Hayashi grew up in a family where knowing how to use a paring knife was more important than riding a bicycle. This sparked her passion for food and cooking at an early age, and she enthusiastically relocated to the Bay Area to study nutrition science at UC Berkeley. Outside of the classroom, Elise helped implement childhood obesity and exercise research, and worked as a pastry assistant to fill her free time with galettes and mousses. She also broadened her experience with food by studying and cooking her way through the Mediterranean diet in Italy, and working on an organic farm in Japan. Now, she is excited to merge her gastronomic backgrounds to share her love of food with the 18 Reasons community. During the rare moments when she is not eating, Elise can be found trying out new sports, playing and listening to live music, or wandering the aisles of grocery stores and farmers' markets.
Image by Dongtan Ko from Pixabay
